Tropical White Chip Cookies

• 1 cup Bread Flour
• 6 Tablespoons Fine Ground Banana Chips (to The Consistency Of Graham Cracker Crumbs)
• 6 Tablespoons Fine Ground Unsweetened Coconut Flakes
• 1/2 teaspoons Baking Soda
• 1-1/2 teaspoon Cornstarch
• 1/2 teaspoons Salt (omit If Using Salted Butter)
• 1 stick Butter, Softened To Room Temperature
• 1/4 cups Plus 2 Tablespoons, Granulated Sugar
• 1/4 cups Plus 2 Tablespoons, Packed Dark Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 whole Egg, Beaten
• 1/4 cups Chopped Dried Pineapple Pieces (roughly The Size Of Raisins)
• 1/2 cups White Chocolate Chips

1. In a medium sized bowl whisk together the flour, ground banana chips, ground coconut, baking soda, cornstarch and salt. Set aside.
2. Cream the softened butter with the sugars until smooth and well combined. Stir in vanilla extract and beaten egg. Stir well until fluffy and well combined.
3. Add flour mixture into the butter mixture, stir gently to combine and fold to incorporate the flour without over-mixing. For the last few turns, add in the dried pineapple pieces and chocolate chips.
4. Put cookie dough in the freezer for a few minutes while the oven heats up to temperature. Set oven to 350 F.
5. When oven is heated to temperature, remove dough from freezer and roll golf ball-sized balls of dough. Put the balls onto parchment or foil lined baking pans, spacing balls 4-5 inches apart. Bake for 10-12 minutes, or until edges turn golden brown.
6. When done remove pans from oven and set on a rack. Cool cookies in pans for 5 minutes, then place cookies on a wire rack to finish cooling.
7. This makes roughly fourteen 3-inch cookies.
8. Recipe adapted from Nestle.com and AverieCooks.com.

bread flour, banana, baking soda, cornstarch, salt, butter, ubc, ubc, vanilla, egg, ubc, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/tropical-white-chip-cookies/ (may not work)